Pressure Cooker Creamy Mac and Cheese Recipe. Buttery macaroni noodles smothered in creamy cheddar, Monterey Jack, and parmesan cheese - all made quickly in a pressure cooker. Amy Bellgardt is a mom, lifestyle & travel blogger, foodie, nerd, coffee drinker and founder of Mom Spark. Amy has a personal blog at My 40 Life.
Butternut Squash Mac & Cheese! A healthier, lightened up version of your childhood favorite. A super simple and quick recipe here – no baking required! Gluten-free friendly using your favorite pasta. Kid-friendly, mom-approved. Guys I did a thing I put butternut squash in my mac & cheese And it’s pretty awesome.
Now I come from a family who gets pretty particular about their mac & cheese. My Nana used to make a delicious recipe. And then my mom started making it.
And now my dad has taken over the mac and cheese making with his own homemade baked recipe – so good, but soooo much butter. Of course nothing wrong with a little indulgent mac & cheese every now and then. But I was intrigued by the healthy butternut squash mac & cheese recipes floating around the interwebz and wanted to give it a fair shot. My verdict? I think it’s pretty damn good!
I can’t say the rest of my family would be on board with this because they’re mac & cheese freaks but I like to think they’d at least humor me. Healthy Butternut Squash Mac & Cheese.
Served with 😉 So we’re going to get right to it and I’m gonna give it to you straight: you can still taste the butternut squash a little bit. I mean we’re using a good 4 cups of butternut squash cubes, for goodness sake. I may be a healthy food blogger but I am not a magical sorceress. So if you don’t care for butternut squash, I can’t say with confidence you’ll still be on board with this healthy mac and cheese. BUT if you DO like butternut squash and you like mac and cheese This version is pretty freaking awesome.
What you need. butternut squash. milk of choice.
ghee (or coconut oil). salt. garlic powder. onion powder. cheese of choice. goat cheese (optional) How To Make Butternut Squash Mac and Cheese It’s actually quite simple.
To make the sauce you’re just simmering the cubed butternut squash in milk and vegetable stock (or chicken). That takes about 15 minutes or so. Once slightly cooled you blend together everything that was in the pot in a blender or food processor until smooth. While the squash is simmering you can also prepare the pasta.
I used regular cavatappi pasta, but you can also choose a whole grain or a gluten-free blend – just make sure you cook it al dente (undercooked). Once the pasta has been cooked you are just adding everything together in one pot – butternut squash sauce, cheese, and pasta. I used a mix of colby and gouda cheese, but if you are dairy-free you could certainly sub a dairy-free shredded cheese blend as well. I bet it would work wonders. I mean LOOK AT THAT COLOR.
My only complaint is that it kind of.looks. like Velveeta sauce. But that isn’t the butternut squash’s fault for being such a naturally bright color. We should be blaming Velveeta here For tricking us as children into thinking that stuff was real! Well now it is real and we’re just using butternut squash.
And maybe we’re tricking kids this time with the healthy stuff Am I making any sense? Anyways I really enjoyed this butternut squash mac & cheese. I mean no, it’s not the real deal made with heavy cream and butter and allll the cheese. But it’s a great healthy alternative to when you’re craving mac and cheese but want something a little bit lighter. I love being able to make recipes that give you the best of both worlds!
Ingredients. 4 cups butternut squash; peeled, seeded and cut into 1″ cubes. 1 cup low sodium broth (vegetable or chicken).
A Mom-approved Recipe For Mac And Cheese
1 cup milk of choice. 1 lb macaroni pasta– whole grain, gluten-free, your pick (I used cavatappi shape).
2 TBS butter or ghee. 1/2 tsp onion powder. 1/2 tsp garlic powder. 4oz goat cheese (could omit if you dislike). 1/2 tsp salt. 1/2 TBS tapioca starch (optional but adds thickness). 6oz shredded cheese (about 1 1/2 cups)– choose your favorite.
I used part colby, part gouda.
We are approaching another school year. And for me, between homework and sports and the musical instruments and everything else, weeknights are particularly busy. And that makes dinner times challenging sometimes. So this year I really wanted to make better use of my crockpot. I really do love my crock pot. But for me, a lot of recipes seem to be hit or miss.
There have been many times I’ve tried something new, eagerly waited for dinner, only to find that everyone hates what I made. So I put a call out on the Facebook page, asking for readers’ favorite, go-to, kid-approved crock pot recipes. And they delivered!
I received so many awesome ideas, and I thought you’d like to have them too. (I have copied and pasted most of the suggestions exactly as I received them, straight from moms across the country, so excuse any typos). Before you get started, several people suggested You can get them pretty much anywhere, or you can order them here: Okay. Now for 50 mom tested and approved recipes! CHICKEN Pulled/Barbecue chicken: Place boneless chicken breasts or thighs (or both) in crock pot.
Season with favorite BBQ rub. I like McCormick Bourbon Brown Sugar. Cook on low 6 hours. Remove chicken and shred. Drain the liner and place back into the crock pot. Put chicken back into the crock pot. Pour favorite BBQ sauce over and gently stir. Cook another 20-30 minutes until sauce is warmed.
Serve on your favorite buns. I make a broccoli slaw or rough chopped cabbage slaw to serve on top of the chicken. Pulled buffalo chicken: Boneless Chicken breasts- about 5-6 lbs Your favorite bottle of buffalo sauce (we use Frank’s red hot) 1 packet of ranch dressing mix. Spray crock pot with cooking spray. Line bottom with chicken Mix buffalo sauce and ranch dressing mix together and pour over chicken.
Cook on low 6-7 hours and pup chicken apart with fork. We put on rolls and eat that night, then save the rest and use in quesadillas later that week. Also good on salad!! Healthy Mexican Chicken 2 chicken breasts 1 can corn 1 can black beans 1 can diced green chilies 1 packet taco seasoning mix 1 packet ranch dressing Throw everything in the Crock Pot for 4 hours on low.
Shred the chicken, stir it up, enjoy over white rice, in a tortilla with some cheese and sour cream, or in a bowl like tortilla soup. This makes a ton but you can double the recipe or triple the recipe and it freezes great. Barbecue Chicken 4 boneless chicken breasts 1 bottle barbecue sauce 1/2 cup Italian salad dressing. Brown sugar Cook low for 6 hours Pull apart with forks Serve on potato rolls. Mexican chicken 3-4 chicken breasts Glass of salsa Can of beans Can of corn 6 hours on low Shred chicken 30 min before eating, and add some cream cheese if you like it a little creamier. Most of the time I don’t have cream cheese and it still tastes so good. Chicken Tacos 4-6 chicken breasts Sprinkle a pack of taco seasoning over them.
Pour a small jar of salsa over that. Cook high 4 hours or low 6-8 hours. Sometimes I add a can of corn before serving and shred with two forks right before serving.
Tacos/Enchiladas 6 quart crock pot, 6-7 chicken breasts, a large jar of salsa, pour the salsa over the chicken and cook on low 6 hours, shred the chicken and use it for nachos or tacos. We usually pour some of the juice left in the crock pot over the chicken after we shred it too. For enchiladas we add a can of black beans, a can of tomatoes with chilies, some mild red enchilada sauce (as much as you like) and some cheese then roll up in tortillas for enchiladas. Throw in the oven for 10 minutes. Cilantro lime shredded chicken Dump chicken breast, jar of salsa, packet of taco seasoning, juice of a lime and cilantro in crock pot – set to low!
AMAZING in tortillas, on bread, or in salad. Shredded chicken for tacos 4 boneless skinless chicken breasts, 2 cups of chicken broth, 1 packet of taco seasoning, 1 dry packet of ranch. Cook on low 5 hours, shred chicken, throw back in the crockpot for 30 minutes. Super easy and all 4 of my kids love it!
Cream Cheese Chicken 2 large whole breasts, sprinkle with a packet of dry Italian dressing mix, 1 can cream of mushroom or chicken soup, cook on medium 4 hours. Shred or chop chicken and return to crock pot, stir in one block cream cheese. Can use frozen chicken and adjust cooking time. Shredded Turkey Frozen Bone-in Turkey breast 1 packet of dry Hidden Valley Ranch 1 packet of dry Good Seasons dressing Cook all day and shred before serving The kids even like it! Pork BBQ pulled pork: 2-lb pork loin plus 12-oz bottle of root beer. Pour root beer over pork in slow cooker and cook about 6 hours on low.
Remove pork, drain, shred, mix in your favorite BBQ sauce, and serve on rolls. Two ingredients! No prep in advance! 5 minutes once it’s cooked! Can’t get easier than that.
Pulled pork 1: place pork loin in cooker and cover with water. Cook on low 8 hours. Dispose of water, shred cooked meat. Dump in however much BBQ sauce you like.
Stir, cover and cook long enough to heat through. Serve on buns with slaw or beans. Pulled Pork 2.
A Mom-approved Recipe For Macaroni And Cheese
Place pork loin in. Cover with half a bottle of favourite bbq sauce and salt and pepper. Cook 8 to 10 hours on low. Shred with two forks. Add other half bottle of bbq sauce. Serve over rice or on buns with coleslaw.
Pork Loin 1 3-4 lb pork loin — bone-in or boneless — your choice. 1 packet onion soup mix 1 can cranberry sauce Place pork in slow cooker. Cover with dry onion soup packet Break apart with a fork the cranberry sauce over the top.
Cook on low 6-8 hours. Take pork roast out. Whisk in 2 tbsp dijon mustard. Serve over garlic mashed potatoes. Pork Loin 2 5-6 lb pork loin.
1 can chicken broth. I cup green tomatillo salsa. 1/4 c lime juice. Sprinkle roast with fajita seasoning.
Put in crock pot with the rest of the ingredients. One hour on high. Overnight or all day on low. Before mealtime shred the meat with 2 forks, while still hot. Serve on corn tortillas with grated cheese. Pork Stew This is a huge hit in my house! 1-1/2 lbs boneless pork cut into cubes 4 potatoes cut up 2 or 3 carrots cut up 1 jar pork gravy 1/2 cup ketchup 1/2 tsp Rosemary leaves 1/4 tsp pepper 1 sm bag frozen green beans 1/4 cup 1/2 & 1/2 – mix all ingredients except green Beans & 1/2 & 1/2 – cook on low 8 hrs – add green beans – cover & cook 20 or 30 min til beans done – stir in 1/2 & 1/2, cook uncovered 5 min Pork Chops Boneless pork chops on the bottom, salt, pepper, then 1 can cream of mushroom and apple juice to just cover pork chops.
Cook all day on low, serve over egg noodles (it makes and awesome gravy) Pork Butt Dry ranch & a stick of butter on top. 1/4 cup water. 8 hours on low!!
Chili Easiest chili ever Despite trying others, my family’s fave. Layer: two pounds of ground beef, two cans of Pinto beans, two cans of diced tomatoes, two packets of Chili-O seasoning.
Cook on low 8 hours. Break up meat with wooden spoon and stir well. Serve on hot dogs, chips or in a bowl with cheese. Done and done. 2lbs ground turkey (frozen), 1 can sliced mushrooms, 2 cans diced tomatoes, 1 can diced green peppers. Cook approx 2 hrs. Then add 1 can tomato paste,1 can kidney beans (drained), 1 can white beans (drained), 1 can chili beans (NOT drained).
Cook for another 1+ hrs and EAT. Can top with cheese, sour cream, or corn chips. Or bake some cornbread to go with. So healthy and super tasty. Meatballs Meatballs 1 I make up batches of meatballs and freeze them (or you could buy them frozen). Then I dump them in frozen with either cream of mushroom soup and brown gravy, mushrooms and onion (and serve over noodles) OR simply a jar of spaghetti sauce. I usually cook on low for 8+ hours.
Meatballs 2 Frozen meatballs – 1 bag Grape jelly – 1 jar BBQ sauce – 1 bottle Dump in the meatballs, cover in jelly & BBQ and cook all day. Beef Super easy Swiss steak: Put a frozen round steak in slow cooker. Dump two cans diced tomatoes on top, then sprinkle a package brown gravy mix over. Cook on low until meat falls apart, break meat up with side of spoon. My kids love it with mashed potatoes and corn. Mongolian Beef (all our family loves it, hope yours do too. ) 1 ½ pounds Flank Steak ¼ cups cornstarch 2 tablespoons Olive Oil ½ teaspoons mince Garlic, Cloves ¾ cups Soy Sauce ¾ cups Water ¾ cups Brown Sugar 1 cup grated Carrots green onions, for garnish Instructions Cut flank steak into thin strips.
In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
Pot Roast Brown roast in skillet, mix ranch dressing packet, brown gravy packet and Italian dressing packet. Cover roast with mixture. Put carrots&onions in crock, place roast on top add 14 1/2 oz beef broth and cook low 8-10 hrs or 4-6 on high.
Just made it today but I used the pressure cookersame recipe! It’s a big hit. You can add potatoes too if you like. Flank Steak Easiest, yummiest (seriously we eat it about once every other week)- 2-4 lbs of flank steak. Place in crockpot with enough Allegro steak marinade to almost cover the flank steak. Cook on low for 8 hours for 2 lbs, 9-10 for 4 lbs. 2-3 lb sirloin roast, packet of onion soup mix, can of beef gravy, 1/4 cup red cooking wine, 1/4 cup Italian dressing.spray crock pot, put frozen roast in and season it with salt/pepper or fav season salt.
Mix everything else together and dump on top. Put on lid, set on low for 6-8 hours.
We generally shred and serve as sandwiches Sausage Italian Sausage 1 Italian sausage Bag of Frozen peppers Sliced large onion Jar of tomato sauce Add all four to the slow cooker, plus 1/2 jar of water. Low for 8 hours. Served with your favorite side dish or rolls for sandwiches. Italian Sausage 2 (or chicken) Put sausage in crock pot with a can or two of diced tomatoes, rice, frozen pearl onions, and a packet of Italian dressing mix. 3-4 pounds white, yellow or red onions, peeled and thinly sliced 3 tablespoons butter (or olive oil), melted salt and pepper optional: 1 tablespoon of brown sugar and 2 teaspoons of balsamic vinegar DIRECTIONS:Add onions to the bowl of your slow cooker. Drizzle the melted butter evenly over the top of them, then toss with a spoon (or with your hands) until the onions are evenly coated in the butter.
Cook on low for 8-10 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized. Season with salt and pepper (and brown sugar and/or balsamic, if desired), and stir to combine. If your onions are really juicy at this point, set the lid an inch or so ajar. If they are not, leave the lid on regularly to seal in the moisture. Then continue cooking the onions for an additional 3-4 hours until most of the extra liquid has evaporated and the onions are a deep golden brown, and thick and “jammy”.
Serve the onions immediately, or cover and refrigerate for up to 3 days. Or freeze for up to 3 months.